CN103549375A - 一种香菇酱及其制备方法 - Google Patents
一种香菇酱及其制备方法 Download PDFInfo
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- CN103549375A CN103549375A CN201310455505.2A CN201310455505A CN103549375A CN 103549375 A CN103549375 A CN 103549375A CN 201310455505 A CN201310455505 A CN 201310455505A CN 103549375 A CN103549375 A CN 103549375A
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- sauce
- pork
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000000599 Lentinula edodes Species 0.000 title abstract 6
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 11
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 241000219198 Brassica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 abstract 2
- 235000019654 spicy taste Nutrition 0.000 abstract 2
- 239000002131 composite material Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000002304 perfume Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供了一种风味独特、不含防腐剂的香菇酱及其制备方法。本发明的香菇酱，其原料及配比如下：豆酱100kg、辣油20kg、猪肉10kg、香菇2kg、花生10kg、榨菜2kg、豆腐干1.5kg。其制备方法如下：选料新鲜、风味纯正的各种原料，将猪肉洗净、切成肉丁(可带少量脂肪)，将香菇洗净沥干、切成小块与肉丁在锅中炒熟取出待用，将花生在锅中炒熟待用，豆腐干、榨菜一起在油锅中炒熟待用，将豆酱在锅中炒15分钟后加入辣油，拌煮15分钟后出锅，接着将豆酱装入复合薄膜袋中，趁热在封口机上封口，封口后放入沸水中常压灭菌15分钟，取出后放入冷水中冷却即可。本发明将豆酱、辣油、猪肉和花生的香味、辣味有机混合在一起，再经充分混合和加热使其充分融合，香辣味更浓，风味独特。
Description
技术领域
本发明涉及一种香菇酱，尤其是一种风味独特、不含防腐剂的香菇酱及其制备方法。
背景技术
目前市场上销售的有关香菇酱的产品，多为将香菇酱与辣油做简单混合，其酱香和辣香不能有机融合，风味不佳。
发明内容
为解决上述问题，本发明提供了一种新型香菇酱及其制备方法。
实现本发明目的之一的一种香菇酱，其原料及配比如下：豆酱100kg、辣油20kg、猪肉10kg、香菇2kg、花生10kg、榨菜2kg、豆腐干1.5kg。
实现本发明目的之二的一种香菇酱的制备方法，其制备方法如下：选料新鲜、风味纯正的各种原料，将猪肉洗净、切成肉丁(可带少量脂肪)，将香菇洗净沥干、切成小块与肉丁在锅中炒熟取出待用，将花生在锅中炒熟待用，豆腐干、榨菜一起在油锅中炒熟待用，将豆酱在锅中炒15分钟后加入辣油，拌煮15分钟后出锅，接着将豆酱装入复合薄膜袋中，趁热在封口机上封口，封口后放入沸水中常压灭菌15分钟，取出后放入冷水中冷却即可。
本专利将豆酱、辣油、猪肉和花生的香味、辣味有机混合在一起，再经充分混合和加热使其充分融合，香辣味更浓，风味独特。
具体实施方式
一种香菇酱，其原料及配比如下：豆酱100kg、辣油20kg、猪肉10kg、香菇2kg、花生10kg、榨菜2kg、豆腐干1.5kg。
实现本发明目的之二的一种香菇酱的制备方法，其制备方法如下：选料新鲜、风味纯正的各种原料，将猪肉洗净、切成肉丁(可带少量脂肪)，将香菇洗净沥干、切成小块与肉丁在锅中炒熟取出待用，将花生在锅中炒熟待用，豆腐干、榨菜一起在油锅中炒熟待用，将豆酱在锅中炒15分钟后加入辣油，拌煮15分钟后出锅，接着将豆酱装入复合薄膜袋中，趁热在封口机上封口，封口后放入沸水中常压灭菌15分钟，取出后放入冷水中冷却即可。本专利将豆酱、辣油、猪肉和花生的香味、辣味有机混合在一起，再经充分混合和加热使其充分融合，香辣味更浓，风味独特。
上面所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神前提下，本领域普通工程技术人员对本发明技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
Claims (2)
1.一种香菇酱，其特征在于，其原料及配比如下：豆酱100kg、辣油20kg、猪肉10kg、香菇2kg、花生10kg、榨菜2kg、豆腐干1.5kg。
2.一种香菇酱的制备方法，其特征在于，其制备方法如下：选料新鲜、风味纯正的各种原料，将猪肉洗净、切成肉丁(可带少量脂肪)，将香菇洗净沥干、切成小块与肉丁在锅中炒熟取出待用，将花生在锅中炒熟待用，豆腐干、榨菜一起在油锅中炒熟待用，将豆酱在锅中炒15分钟后加入辣油，拌煮15分钟后出锅，接着将豆酱装入复合薄膜袋中，趁热在封口机上封口，封口后放入沸水中常压灭菌15分钟，取出后放入冷水中冷却即可。
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| CN201310455505.2A CN103549375A (zh) | 2013-09-30 | 2013-09-30 | 一种香菇酱及其制备方法 |
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| CN201310455505.2A CN103549375A (zh) | 2013-09-30 | 2013-09-30 | 一种香菇酱及其制备方法 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859355A (zh) * | 2014-03-19 | 2014-06-18 | 新疆林科院经济林研究所 | 一种风味蘑菇酱及其制备方法 |
| CN104489585A (zh) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | 一种拌面酱调味料 |
| CN104489614A (zh) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | 一种香辣酱及其制备方法 |
| CN104770707A (zh) * | 2015-04-22 | 2015-07-15 | 陈旭 | 一种辣酱制备方法 |
| CN104855939A (zh) * | 2015-04-29 | 2015-08-26 | 桐城市佳明农业发展有限公司 | 一种香菇猪肉酱及其制备方法 |
| CN105146365A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇酱及其制备方法 |
| CN106983129A (zh) * | 2017-04-14 | 2017-07-28 | 四川锦膳食品有限公司 | 一种京酱的加工方法 |
-
2013
- 2013-09-30 CN CN201310455505.2A patent/CN103549375A/zh active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859355A (zh) * | 2014-03-19 | 2014-06-18 | 新疆林科院经济林研究所 | 一种风味蘑菇酱及其制备方法 |
| CN103859355B (zh) * | 2014-03-19 | 2015-12-09 | 新疆林科院经济林研究所 | 一种风味蘑菇酱及其制备方法 |
| CN104489614A (zh) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | 一种香辣酱及其制备方法 |
| CN104489585A (zh) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | 一种拌面酱调味料 |
| CN104770707A (zh) * | 2015-04-22 | 2015-07-15 | 陈旭 | 一种辣酱制备方法 |
| CN104855939A (zh) * | 2015-04-29 | 2015-08-26 | 桐城市佳明农业发展有限公司 | 一种香菇猪肉酱及其制备方法 |
| CN105146365A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇酱及其制备方法 |
| CN106983129A (zh) * | 2017-04-14 | 2017-07-28 | 四川锦膳食品有限公司 | 一种京酱的加工方法 |
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Application publication date: 20140205 |